Name: Cacio e Pepe with Bucatini and Pecorino-Romano Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Italian
Ingredients: 8 ounces uncooked bucatini pasta; 2 tablespoons butter, diced into 1-tablespoon chunks; 1 teaspoon freshly-ground coarse black pepper; 2 ounces finely-grated Pecorino-Romano cheese

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Introduction

Cacio e Pepe is a classic Roman pasta dish celebrated for its simplicity and bold flavors. Made with just a few ingredients—pasta, pepper, butter, and Pecorino-Romano cheese—it’s a quick and satisfying meal perfect for any night of the week.

A close-up of a white bowl filled with thick, light yellow noodles covered in a creamy sauce, sprinkled with small black pepper bits and grated cheese. The noodles are loosely piled in the bowl with a wooden spoon resting on the right side, partially buried under the noodles. In the background, there are two small white dishes, one holding shredded cheese and the other cracked black pepper, all placed on a white marbled surface with a mustard yellow cloth on the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces uncooked pasta (I recommend bucatini)
2 tablespoons butter, diced into 1-tablespoon chunks
1 teaspoon freshly-ground coarse black pepper
2 ounces finely-grated Pecorino-Romano cheese
Fine sea salt for pasta water (about 2 tablespoons)

Instructions

Step 1: Fill a large stockpot about halfway with water (roughly 3 quarts) and bring it to a rolling boil. Generously season the water with fine sea salt.
Step 2: While waiting for the water to boil, melt the butter in a large sauté pan over medium heat. Add the black pepper and cook for 30 seconds to bloom the flavors, then turn off the heat. If using an electric stove, remove the pan from the burner.
Step 3: Add the pasta to the boiling water and cook, stirring occasionally, until just barely al dente.
Step 4: Use tongs to transfer the cooked pasta directly to the pan with melted butter and pepper. Add ⅓ cup of the starchy pasta water and toss to combine.
Step 5: Add half of the grated Pecorino-Romano cheese and toss briefly to coat. Then add the remaining cheese and continue tossing, adding a few extra tablespoons of pasta water if needed, until the sauce is smooth and glossy.
Step 6: Serve the pasta immediately, garnished with extra black pepper and more Pecorino if you like. Enjoy it hot right from the pan for the best flavor and texture.

Tips & Variations

For best results, use freshly ground black pepper and finely grated Pecorino-Romano.
Try bucatini or spaghetti for the perfect sauce cling.
If the sauce is too thick, add more reserved pasta water a little at a time until desired consistency is reached.
You can substitute butter with olive oil for a slightly different flavor.

Storage

Store leftover Cacio e Pepe in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. The dish is best enjoyed fresh, as the texture and sauce can thicken upon cooling.

How to Serve

The image shows a bowl of thick spaghetti noodles arranged in neat swirls, coated in a creamy white sauce. The top has a light sprinkle of black pepper and finely grated cheese, adding a speckled texture in black and white on the pale noodles. The bowl is white with small black spots and a silver fork rests inside it on the right side. Part of another similar bowl with the same pasta is visible in the top left corner. The bowls are placed on a white marbled surface, with a mustard yellow cloth nearby at the bottom left. Two small white bowls filled with grated cheese and coarse black pepper are seen at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for Cacio e Pepe?

Yes, while bucatini and spaghetti are traditional, other long pasta shapes like linguine or tonnarelli also work well because they hold the sauce effectively.

What if I don’t have Pecorino-Romano cheese?

If Pecorino-Romano is unavailable, you can use a sharp Parmesan cheese as a substitute, though the flavor will be milder and less tangy.